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Chicken-and-Squash Casserole

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 25 mins
Total time 5 hrs, 5 mins
Yield Makes 6 servings

Ingredients

  • 2 pounds yellow squash, sliced
  • 1 pound zucchini, sliced
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14.5-oz.) can diced tomatoes
  • 4 cups chopped cooked chicken
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 (8-oz.) container sour cream
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 2 cups soft, fresh breadcrumbs
  • 3 cups (12 oz.) shredded sharp Cheddar cheese
  • 1/3 cup (1 1/2 oz.) shredded Parmesan cheese

How to Make It

  1. Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.

  2. Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.

  3. Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.